Creamy Cajun Pasta (Printable)

Rich, creamy pasta with Cajun spices, roasted peppers, and smoked paprika. A comforting 40-minute meal for four.

# What You'll Need:

→ Pasta

01 - 12 oz penne or fettuccine

→ Vegetables

02 - 2 large red bell peppers, roasted, peeled, and sliced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Sauce

05 - 2 tablespoons olive oil
06 - 1 tablespoon Cajun seasoning
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ¾ cup plus 2 tablespoons heavy cream
11 - ¼ cup vegetable broth
12 - ½ cup freshly grated Parmesan cheese

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Extra grated Parmesan cheese, to serve

# Step-by-Step:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving ½ cup of pasta water.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in the Cajun seasoning and smoked paprika; cook for 30 seconds to release the flavors.
05 - Add roasted bell peppers and sauté for 2 minutes.
06 - Pour in the heavy cream and vegetable broth, stirring to combine. Simmer for 3 to 4 minutes until slightly thickened.
07 - Stir in Parmesan cheese, salt, and black pepper. Mix until smooth. If the sauce is too thick, add reserved pasta water as needed.
08 - Toss the cooked pasta with the sauce until well coated. Heat gently for 1 to 2 minutes.
09 - Plate immediately and garnish with fresh parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like restaurant quality but comes together in under an hour with pantry staples.
  • The roasted peppers add a smoky sweetness that balances the heat in a way that feels almost indulgent.
  • You can dial the spice up or down without losing any of the creamy, comforting richness.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Always reserve pasta water before draining; I forgot once and had to thin the sauce with plain water, and it just wasn't the same.
  • Don't add the Parmesan while the sauce is boiling or it can seize up and get grainy; pull the pan off the heat first.
  • Roasting the peppers really matters; raw or jarred won't give you that deep, sweet char that makes this sauce special.
03 -
  • Toast your Cajun seasoning in the dry pan for a few seconds before adding the oil; it deepens the flavor in a way that feels almost secretive.
  • Use freshly grated Parmesan from a block, not the shelf-stable kind; the difference in creaminess is night and day.
  • If your sauce breaks or looks grainy, take it off the heat and whisk in a tablespoon of cold cream; it'll come back together like magic.
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